4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. 3-307.11 Cover all food in storage. 3-307.11 Store raw shell eggs below and away from ready to eat food. 4-601.11 Clean shelves and bottoms of refrigerator and freezer.4-601.11 Clean tops of stoves and inside ovens.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / clean equipment surfaces and food prep areas thoroughly. 6-501.114 Remove equipment that is not used or no longer functional from facility. 6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, or utensils. / cell phone on shelf above sugar.
3-307.11 Store raw shell eggs below and away from ready to eat food. 4-601.11 Clean shelves and bottoms of refrigerator and freezer. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / clean wall behind slicer.
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